This Chocolate Chip Sour Cream Coffee Cake is one of the best you will ever make! It combines two layers of coffee cake, chocolate chips, and cinnamon sugar sprinkled over the top. It is soft, fluffy, and incredibly delicious! Serve it slightly warm for the ultimate breakfast treat!
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Ingredients Needed
The following ingredients are needed for this sour cream chocolate chip coffee cake recipe. Items noted in the bulleted list are key ingredients that need a bit more explanation.
- Sour Cream. You can also use plain or vanilla full-fat Greek yogurt.
- Milk Chocolate Chips. I used the Ghirardelli brand, but use what you have available. Semi-sweet chocolate chips can be used as a substitute.
- Cinnamon Sugar. You can find this in some grocery stores, but it’s also incredibly easy to make! For this coffee cake recipe, I would recommend a ratio of 1 part cinnamon to 3 parts sugar. Save any leftovers in a small airtight container.
How to Make the Recipe
Below is a quick overview of how to make this easy chocolate chip sour cream coffee cake. For the full printable recipe, which can be made using US customary or metric measurements, visit the recipe card below.
Step 1. Whisk the all-purpose flour, baking powder, and baking soda together in a mixing bowl.
Step 2. Beat the unsalted butter until it’s smooth and creamy. Add in the granulated sugar, eggs, and vanilla extract.
Step 3. Alternate adding the whisked dry ingredients with the sour cream. The batter should be on the thicker side and sticky, but with a spatula, you can easily work it into the 9-inch square pan.
Step 4. Spread half of the batter into the prepared baking pan.
Step 5. Sprinkle half of the chocolate chips over the top, followed by half of the cinnamon sugar. Repeat steps 4 and 5 once more.
Step 6. Place it in the oven and bake for 30-35 minutes at 350ºF. Let the coffee cake cool slightly before slicing and serving.
Storage and Freezing
Keep this chocolate chip sour cream coffee cake in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to 5 days.
To freeze this coffee cake, wrap the cooled slices in plastic wrap and aluminum foil, then freeze for up to 3 months.
Helpful Tips
- I recommend using a 9-inch square pan for this recipe.
- Generously spray the pan with flour-based baking spray before adding the batter. It will help remove the coffee cake after it’s been baked.
- If you don’t have any cinnamon sugar on hand, it is VERY easy to make! The ratio is up to you, but a good one for this coffee cake recipe would be 1 part cinnamon to 3 parts sugar. Save any leftovers in a small airtight container or jar and use it for other recipes!
- This chocolate chip sour cream coffee recipe is really best served slightly warm. If you have leftovers, you can always heat a square or two in the microwave for 15-30 seconds.
Recipe FAQs
Yes! To freeze this coffee cake, wrap the cooled slices in plastic wrap, then wrap them in aluminum foil, and freeze for up to 3 months.
You can either coat the chocolate chips in all-purpose flour before adding them to the coffee cake batter, or use mini chocolate chips, which are lighter and less prone to sinking.
You can use plain or vanilla full-fat Greek yogurt.
More Breakfast Treats to Enjoy!
If you tried this Chocolate Chip Sour Cream Coffee Cake or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!
Chocolate Chip Sour Cream Coffee Cake
Ingredients
- 2 cup All-Purpose Flour
- 1 1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 cup Unsalted Butter, room temperature
- 1/2 cup Granulated Sugar
- 2 Large Eggs, room temperature
- 1 tsp Vanilla Extract
- 8 oz Sour Cream, can use plain or vanilla greek yogurt as a substitute
- 8 oz Milk Chocolate Chips, divided, 4 oz for the 1st layer, 4 oz for the 2nd layer (plus any extra you might want to add)
- 4 tsp Cinnamon Sugar, divided, 2 tsp. for bottom layer, and 2 tsp. for the top
Instructions
- Adjust the oven rack to the 2nd level position (just above center) and preheat oven to 350ºF. Then generously coat a 9 inch square baking pan with a flour-based baking spray.
- In a medium-size bowl, whisk together the all-purpose flour, baking powder, and baking soda. Set aside.2 cup All-Purpose Flour, 1 1/2 tsp Baking Powder, 1 tsp Baking Soda
- Using your hand mixer or stand mixer fitted with a paddle attachment beat the unsalted butter on medium-high speed until creamy. Add in the granulated sugar, eggs, and vanilla extract.1/2 cup Unsalted Butter, 1/2 cup Granulated Sugar, 2 Large Eggs, 1 tsp Vanilla Extract
- Switching the mixer speed to low, alternatively add in the whisked dry ingredients and sour cream. Repeat until well blended. Scrape down the sides of the bowl, if necessary. The batter will be on the thicker side and sticky.8 oz Sour Cream
- Using a spatula, spread half of the batter into the pan, then top with half of the chocolate chips and cinnamon sugar.8 oz Milk Chocolate Chips, 4 tsp Cinnamon Sugar
- With the remaining batter, spread over top of the chocolate chips and cinnamon sugar layer. Don't worry if it starts to mix in with the bottom layer or doesn't cover the entire top. Sprinkle on the remaining cinnamon sugar and remaining chocolate chips. Feel free to add more chocolate chips if you desire!
- Place in the oven and bake for 32-35 minutes at 350ºF or until the coffee cake begins to pull away from the sides of the pan.
- Once removed, cool slightly on a wire rack in the pan for about 10 minutes, then cut into squares. Enjoy!
- Keep this chocolate chip sour cream coffee cake in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to 5 days. To freeze this coffee cake, wrap the cooled slices in plastic wrap and aluminum foil, then freeze for up to 3 months.
Video
Notes
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
Made this & really felt like it was lacking flavor. It tasted really bland.
Super easy to make- I think I need to play around with it.
So bummed to hear that it wasn’t a hit for you, but appreciate the feedback!
YUM! I did half with dark chocolate chips and the other half a blend of white chips and butterscotch chips so I can share with my young niece and nephew who don’t eat chocolate.
Oh, I love that idea of using white chocolate and butterscotch chips! Thank you for the tip, Joyce. I will have to try that next time I make it!
Glad you liked my idea 😊 I also forgot to sing your praises for the way you list all ingredients used in each step 🎉🎉 I wish everyone did this! I’m always having to scroll back and forth. This saved me so much time! Thank you!
Thank you so much for the feedback on that feature! It’s been so well received by many people, so I’m happy I added it. I know for myself when I’m making one of my recipes, it’s really nice to have!
I used a round 9″ pan and it came out great!
Next time I would try with a half salted butter and half unsalted. I think I would also add a bit more sprinkled sugar in the mix. Great moist texture overall and great with coffee or tea.
Thank you for making it and for taking the time to leave a review, Viola! Have a great rest of your week!
Made this today and can’t stop eating it! This recipe was perfect as is! My friend’s family made a similar cake and I was craving and this was better than what I remembered!
I chose this recipe because it was much lower in sugar than other recipes I saw. The batter is thick and sticky like the recipe says which takes a bit more care to spread out but no big deal. I am eating a piece right now and I think it is delicious!
I’m sad to have wasted good ingredients but this just didn’t taste like anything! The dough itself is so thick, it’s almost impossible to spread in a layer, never mind adding another layer on top. A pinch to 1/4 teaspoon of salt is very much needed in this recipe as well. The cinnamon sugar didn’t really add anything either. What a shame all around because this should have been a home run.
I’m sorry it wasn’t a home run for you, Mel.
How is the cinnamon sugar made?
Hi! It’s in the recipe quick tips section above, but it’s 1 part cinnamon to 3 parts granulated sugar. Put it in a bowl and mix it up with a whisk or a fork. I make extra and keep it stored with the rest of my spices.
There is no coffee in the ingredients list….
You are correct, Emily. There is no coffee in this recipe. It just has the name coffee in it because it can be enjoyed *with* coffee. Not that I would know because I don’t drink it, but a lot of people do 🙂 Have a lovely weekend!
Coffee cake’s are to go with coffee, not with coffee in it.
Excellent! Cake is moist and springy. Used plain Greek yogurt instead of sour cream. Also used an 8×8 pan greased with coconut oil and baked 35 min. Will make again!!
Hi can I bake it in a round tin or Bundt pan if I don’t have a square 9×9?will it effect the recipe in any way?
I’m sorry I haven’t tried making it in either of those pans, but I would guess that baking it in a round tin (with maybe a 3″side) would work okay.